Thursday 27 September 2012



                                                    LIGHT  AND  REFRESHING!!


Soupa Avgolemona




Prep time                               20minutes
Hung yoghurt                         100gms
Olive oil                                  15ml
Vinegar                                   5ml
Garlic (finely chopped)          2 cloves
Sour cream                             50ml
Cucumber                               125gms
Dill leaves                               5gms
Salt                                          to taste
Peppercorns (crushed) 4nos

Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix until well combined. Using a whisk, blend the yoghurt with the sour cream. Add the olive oil mixture and mix well. Finally, add the finely diced cucumber and chopped fresh dil. Chill for at least 2 hours before serving.

  • If tzatziki is slightly runny, add in 2tbspn of fresh bread crumbs.
  • It’s advisable to hang yoghurt overnight.

Soupa Avgolemona

Prep time                                         25minutes
Chicken stock                                  800ml
Rice                                                   20gms
Eggs                                                  1nos
Lemon                                              1nos
Seasoning                                        to taste

Freshly ground black pepper         6-8nos
Thinly sliced lemon                         4pcs

Boil chicken stock. Add rice and simmer until rice is cooked. Beat the eggs until fluffy. Add lemon juice, beating until combined. Add ¼ of stock mixture to egg mixture in a constant slow stream while continuing to beat with a whisk. Add 1/4th more stock to the eggs and then return entire egg mixture back to the remaining broth in the stock pot. When reheating, do not re-boil, heat slowly until very warm or the eggs may curdle.

  • After adding the egg, do not boil the soup, the egg will coagulate.


Prep time                                                  2hours                                             
Brinjals (small sized)                                 4nos
Potatoes                                                    250gms
Beef mince                                       300gms
Chopped onions                                        1nos
Garlic (finely chopped)                             4-6 cloves
Chopped parsley                             20gms
Ground cinnamon                                    1stick
Tomato concasse                                      200gms
Sugar                                                          5gms
Egg white                                                   1no
Oil                                                              to shallow fry
Salt and pepper                                        to taste
Bread crumbs                                            30gms
Cheese                                                       40gms

Butter                                                         10gms
Refined flour                                             10gms
Milk                                                            300ml
Nutmeg                                                     a pinch

Slice brinjals into ¼ in slices. Place in a colander and salt them. Leave for 15-20 minutes. Squeeze out the excess of moisture. Dip brinjals in the beaten egg whites and then dredge them in the bread crumbs, coating both sides. Shallow fry on both the sides till done. Peel, slice the potatoes into ¼” slices. Boil, drain. In a large saucepan, brown the beef mince until pink colour disappears. Add onions and sauté for 5 minute. Add garlic, stir for a minute. In a pan, add in cinnamon, parsley, concasse and sugar. Cook for about 10-15 minutes so that excess liquid can evaporate. Add to the mince. Lightly grease a large deep baking pan. Sprinkle the bottom of pan with bread crumbs. Place a layer of potatoes at the bottom. Top with a layer of egg plant slices. Add meat sauce on top of brinjals and sprinkle with 1/4th of the grated cheese. Top with another layer of egg plant slices and sprinkle once again, with 1/4th of grated cheese. Pour the white sauce over the egg plant and be sure to allow sauce to fill the sides and corners of the baking pan. Sprinkle with remaining grated cheese. Bake in a moderate hot oven for about 45 minutes and allow to cool for 15-20 minutes before slicing and serving.

  • Beef can be replaced with lamb mince also.


Prep time
Cabbage/wine leaves                                         8nos
Raw rice                                                              50gms
Currants                                                              25gms
Onions                                                                 50gms
Garlic                                                                   5-6cloves
Mint leaves                                                         10gms
Tomatoes                                                            125gms
Bell pepper                                                          25gms
Yellow capsicum                                                 20gms
Red capsicum                                                     20gms
Seasoning                                                            to taste
Mixed dry herbs                                                 a pinch
Olive oil                                                               20ml
Stock                                                                   100ml

Wash the cabbage leaves, blanch in salted water, drain and refresh. Wipe with a cloth, keep aside. Boil rice (draining method). Blanch, deskin and deseed tomatoes, finely chop and cook for 10 minutes in a pan. Heat olive oil, sauté onion, garlic, diced capsicum and bell pepper. Add in concasse, mint, herbs, currants and boiled rice. Add in seasoning. Stuff the leaves with the prepared mixture, neatly place on a baking tray, add few ladles of stock and braise in the oven for about 15 minutes. Dish out and serve hot.


  • Dolmas can also be prepared using filling of mince meat.
  • Dry white wine may also be added along with the stock.
  • After stuffing the dolmas may be tied up with a thread. The stuffing will not come out.

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